Winter Squash

Sweet dumpling, sugar pumpkin, butternut and buttercup – we wouldn’t blame you for thinking these are a
collection of sweet nothings that a couple of starry eyed lovers might whisper to each other, however they’re
actually names attributed to just a few of the varieties of winter squash available in the U.S. during the fall/winter
season.

At a time of year when the days are darker and crisper than any other season and vibrant summer fruits like
berries, corn and tomatoes have taken a rain check, the winter squash family bring a brightness and even a
kookiness to the table that is refreshing during these months. We appreciate their curvaceous globular and
oblong form and yellow, orange and green thick skins, and the way they add silky caramelised sweetness to
winter dishes.

It’s a little known fact that winter squash exists in the same family as cucumbers and watermelon - it’s a bit
tough to see the resemblance. For one, winter squash isn’t watery and delicate like its summer-growing
cousins. They sport a hard outer shell and meaty yellowish-orange flesh that’s packed with antioxidants—great
for fighting off a winter cold.

We roast, puree, saute and mash squash to bring us comfort and warmth at home. These are classic, really
delicious ways to cook with them and though guests found squash served like this in December at Maude, we
explored just how far we could take them by considering each edible part - its flesh, seeds and oils to the thin
skin of the delicata squash (one of the few varieties with palatable skin) – and applied cooking techniques and
methods and sourced local, seasonal pairings to draw the very best from December's inspiring hero
ingredient.

Four RegionsWine Pairing Journey

Here at Maude, we love what we do. From meeting with local growers and farmers, dreaming up and testing new dishes, to cooking night after night for our special guests, we always have a food story or two worth sharing.

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